In silico methods applied in food chemistry: A short review with bitter and Mutagenic compounds

Letters in Drug Design and Discovery

Volumn 9, Issue 5, 2012, Pages 527-534

  Scotti, Luciana ^a   Ishiki, Hamilton ^b   Ferreira, Marcelo J P ^c   Francisco, J B M ^d   De P Emerenciano, Vicente ^e   Silva, Marcelo S ^a   Scotti, Marcus T ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b UNIVERSIDADE DO OESTE PAULISTA UNOESTE   (Brazil)

^c MACKENZIE PRESBYTERIAN UNIVERSITY   (Brazil)

^d STATE UNIVERSITY OF PARAÍBA   (Brazil)

^e UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bitterness; Carcinogenicity; FDA; Food; In silico; Mutagenicity; Toxicity

Indexed keywords

AROMATIC AMINE; CYNAROPICRIN; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; G PROTEIN COUPLED RECEPTOR; MUTAGENIC AGENT; PEPTIDE; SESQUITERPENE LACTONE DERIVATIVE;

BIOLOGICAL ACTIVITY; BITTER TASTE; CARCINOGENICITY; CHEMICAL STRUCTURE; CHEMISTRY; CHEMOMETRIC ANALYSIS; COMPUTER MODEL; DENSITY FUNCTIONAL THEORY; DIPOLE; ELECTROPHILICITY; ENZYME ACTIVITY; FOOD; HUMAN; HYDROPHOBICITY; MOLECULAR MODEL; MUTAGENICITY; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; QUANTITATIVE STRUCTURE ACTIVITY RELATION; RENIN ANGIOTENSIN ALDOSTERONE SYSTEM; REVIEW; STRUCTURE ACTIVITY RELATION;

EID: 84860760058     PISSN: 15701808     EISSN: 1875628X     Source Type: Journal    
DOI: 10.2174/157018012800389269     Document Type: Review

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